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CMS Deductive Tasting Workbook Flashcards > Red grapes > Flashcards

Red grapes Flashcards

1
Q

Cabernet Franc - Main regions?

A

France - Loire - Bourgueil, Chinon

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2
Q

Cabernet Franc - Sight?

A
  • Concentration/Color - Ruby to deep ruby
  • Secondary hues - Garnet, purple
  • Staining - Light to moderate
  • Tearing - Medium to medium plus
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3
Q

Cabernet Franc - Nose - Fruit/Fruit character

A
  • *Red fruit - Raspberry, currant, cranberry (fruit condition ranges from tart to ripe)
  • Black fruit - Blackberry, currant
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4
Q

Cabernet Franc - Nose - Floral, herbal, vegetal, spice

A
  • Floral: Red and purple flowers
  • *Herbal: Tobacco, green herbs, grass, tea
  • *Vegetal: Pyrazine (bell pepper; beet, salad greens
  • Spice: Light pepper
  • Other: leather, chocolate, coffee
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5
Q

Cabernet Franc - Nose - Vinification, oak

A
  • Vinification: Stem usage
  • Oak: traditional styles use old/used barrels or no wood. Some modern examples may use new wood
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6
Q

Cabernet Franc - Nose - Earth, mineral

A
  • *Earth: soil, compost, dust
  • *Mineral: Stony, pencil lead/graphite
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7
Q

Cabernet Franc - Nose - Key indicators

A
  • *Red fruit: Raspberry, currant, cranberry (fruit condition ranges from tart to ripe)
  • *Herbal: Tobacco, green herbs, grass, tea
  • *Vegetal: Pyrazine (bell pepper; beet, salad greens
  • *Earth: soil, compost, dust
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8
Q

Cabernet Franc - Palate - Sweetness

A

Dry

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9
Q

Cabernet Franc - Palate - Tannin

A
  • *Tannin: Medium to medium plus
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10
Q

Cabernet Franc - Palate - Acid

A

Medium plus to high

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11
Q

Cabernet Franc - Palate - Alcohol

A

Medium to medium plus

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12
Q

Cabernet Franc - Palate - Finish and complexity

A
  • Finish: Medium to long
  • Complexity: Moderate to complex
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13
Q

Cabernet Franc - Quality/Regional hierarchy

A

No Official Classification

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14
Q

Cabernet Franc - Palate - Key indicators

A
  • *Tannin: Medium to medium plus
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15
Q

Cabernet Franc - General notes

A

Semi-aromatic; strong green notes; dusty pencil lead; tart red fruit

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16
Q

Cabernet Franc - Common confusions and how to differentiate

A
  • Cabernet Sauvignon: Tends to have more tannin, alcohol, and new oak
  • Dolcetto: Has deeper color, more floral aromatics, lacks the green vegetal character and less acid”
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17
Q

Cabernet Sauvignon - Old World - Region

A

France Bordeaux: Haut Médoc and Graves

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18
Q

Cabernet Sauvignon - Old World - Sight

A
  • Concentration / Color: Moderate to Deep Ruby or Purple
  • Secondary Colors / Hues: Pink, Purple
  • Staining: Moderate to Moderate Plus
  • Tearing: Medium to High
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19
Q

Cabernet Sauvignon - Old World - Nose - Fruit/Fruit Character

A
  • *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry (Fruit Condition ranges from tart to ripe)
  • Red Fruit: Cherry, Plum
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20
Q

Cabernet Sauvignon - Old World - Nose - Floral, herbal, vegetal, spice

A
  • Floral: Purple Flowers
  • *Herbal: Fresh and Dried Herbs: Thyme, Rosemary; Tobacco
  • *Vegetal: Pyrazine (Bell Pepper); Fennel
  • Spice: Anise, Light Pepper
  • *Other: Leather, Coffee, Chocolate, Cedar, Brettanomyces (Band-Aid, Clove, Leather)”
21
Q

Cabernet Sauvignon - Old World - Nose - Vinification, oak

A
  • *Vinification: Often Blended with Merlot, Cabernet Franc
  • Oak: French Oak: Smoke, Toast, Vanilla, Baking Spices
22
Q

Cabernet Sauvignon - Old World - Nose - Earth, mineral

A
  • Earth: Mushroom, Forest Floor
  • *Mineral: Graphite, Iron, Stony”
23
Q

Cabernet Sauvignon - Old World - Nose - Key indicators

A
  • *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry (Fruit Condition ranges from tart to ripe)
  • *Herbal: Fresh and Dried Herbs: Thyme, Rosemary; Tobacco
  • *Vegetal: Pyrazine (Bell Pepper); Fennel
  • *Other: Leather, Coffee, Chocolate, Cedar, Brettanomyces (Band-Aid, Clove, Leather)
  • *Vinification: Often Blended with Merlot, Cabernet Franc
  • *Mineral: Graphite, Iron, Stony”
24
Q

Cabernet Sauvignon - Old World - Palate - Sweetness

25
Q

Cabernet Sauvignon - Old World - Palate - Tannin

A

Tannin: Medium Plus to High

26
Q

Cabernet Sauvignon - Old World - Palate - Acid

A

Medium to Medium Plus

27
Q

Cabernet Sauvignon - Old World - Palate - Alcohol

A

Medium to High

28
Q

Cabernet Sauvignon - Old World - Palate - Finish and complexity

A
  • Finish: Medium to Long
  • Complexity: Moderate to Complex
29
Q

Cabernet Sauvignon - Old World - Quality/Regional hierarchy

A

AOC, Médoc and Graves Classifcation Systems

30
Q

Cabernet Sauvignon - Old World - Palette - Key indicators

A

N/A (all nose)

31
Q

Cabernet Sauvignon - Old World - General notes

A
  • Thick-skinned grape variety, high color pigmentation, elevated levels of tannin
  • Bordeaux: Higher acidity, less ripe fruit, more inorganic earth than New World examples, often blended with a greater proportion of Merlot and Cabernet Franc
32
Q

Cabernet Sauvignon - Old World - Common confusions and how to differentiate

A
  • Brunello/Chianti Classico: Higher acidity, more red fruit, drier/more sour, higher/frmer tannins;
  • Cabernet Franc/Merlot (Right Bank): Lower tannins, stronger herb, character, less concentrated, less black fruit;
  • Napa Valley Cabernet Sauvignon: Riper/cooked fruit, less inorganic earth, less cedar, higher alcohol
33
Q

Cabernet Sauvignon - New world - Regions

A
  • USA California: Napa Valley and Sonoma
  • South America Chile—Valle Central
  • Australia South Australia, Western Australia
34
Q

Cabernet Sauvignon - New world - Nose - Fruit/Fruit character

A
  • *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry (Fruit condition ranges from ripe to jammy)
  • Red Fruit: : Raspberry, Cherry (Red fruit tied to Merlot usage)
  • Blue Fuit: Blueberry
34
Q

Cabernet Sauvignon - New world - Sight

A
  • Concentration / Color: Moderate to Deep Ruby or Purple
    Secondary Colors / Hues: Pink, Purple
  • Staining: Moderate to Heavy
  • Tearing: Medium Plus to High
35
Q

Cabernet Sauvignon - New world - Nose - Floral, herbal, vegetal, spice

A
  • Floral: Purple Flowers
  • *Herbal: Green Herbs: Thyme, Rosemary, Tobacco, Mint/Eucalyptus
  • Vegetal: Pyrazine (Green Bell Pepper)
  • Spice: N/A
  • *Other: Dark Chocolate, Coffee
36
Q

Cabernet Sauvignon - New world - Nose - Vinification, oak

A
  • Vinification: Often Blended with Merlot, Cabernet Franc
  • *Oak: French Oak: Smoke, Toast, Vanilla, Baking Spices, Cedar; American Oak: Baking Spices, Sawdust, Dill, Coconut, Vanilla
37
Q

Cabernet Sauvignon - New world - Nose - Earth, mineral

A
  • Earth: Sometimes Dust and Leaves
  • Mineral: Uncommon
38
Q

Cabernet Sauvignon - New world - Nose - Key indicators

A
  • *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry (Fruit condition ranges from ripe to jammy)
  • *Herbal: Green Herbs: Thyme, Rosemary, Tobacco, Mint/Eucalyptus
  • *Vegetal: Pyrazine (Green Bell Pepper)
  • *Other: Dark Chocolate, Coffee
  • *Oak: French Oak: Smoke, Toast, Vanilla, Baking Spices, Cedar; American Oak: Baking Spices, Sawdust, Dill, Coconut, Vanilla”
39
Q

Cabernet Sauvignon - New world - Palatte - Sweetness

40
Q

Cabernet Sauvignon - New world - Palatte - Tannin

A

Tannin: Medium Plus to High

41
Q

Cabernet Sauvignon - New world - Palatte - Acid

A

Medium to Medium Plus

42
Q

Cabernet Sauvignon - New world - Palatte - Alcohol

A

Medium Plus to High

43
Q

Cabernet Sauvignon - New world - Palatte - Finish and complexity

A
  • Finish: Medium Plus to Long
  • Complexity: Moderate to Complex
44
Q

Cabernet Sauvignon - New world - Quality/Regional hierarchy

A

No Offcial Classifcation

45
Q

Cabernet Sauvignon - New world - Palatte - Key indicators

A

N/A (all nose)

46
Q

Cabernet Sauvignon - New world - General notes

A
  • Thick-skin grape, high color pigmentation, elevated levels of tannin
  • Chile: More pronounced pyrazine (green) character, more red fruit and higher acidity
  • Australia: Ripe black fruits, softer tannins and typically more eucalyptus (Coonawarra iron, clay)
  • California North Coast: High use of oak, more extraction/density, more tannin
47
Q

Cabernet Sauvignon - New world - Common confusions and how to differentiate

A
  • Merlot: Has more red and blue fruit, lower/softer tannin, lower acid
  • Malbec: Color is more purple, fruit is more grapey, less herbal/vegetal, more black pepper and game,
    meat character
  • Shiraz: More purple, wider range of fruit, more pepper, game, lower tannins, slightly more eucalyptus,
    less perceptible pyrazine

CMS Deductive Tasting Workbook Flashcards (3 decks)

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